Week 14: May Meal Planning


A few weeks ago, I happened to receive some Espellette pepper flakes from Mike Benzinger. They are a lovely tasting low- to medium-level pepper that are perfect for many culinary applications, including heaping on my food after everything has been cooked. We are also starting to harvest a few scarce things in the garden. The perennial rhubarb is the first thing up and out and, with stalks big enough to harvest, the urge to make ice cream is too much. This is also a great indication that other fresh vegetables and early fruits will soon follow.

Strawberry Rhubarb Ice Cream

Wild Ramp Risotto

Corn and Brown Rice Noodles

Black Beans and Ground Beef over Curried Rice

Sesame and Poppy Seed Bagels

Roast Beef with Cheddar on Rye

  • 1/2 lb bacon

  • 1 lb ground beef
  • 3 lbs roast beef
  • 2 quarts chicken bone broth
  • 1 quart heavy cream
  • 1 quart milk
  • 1 lb butter
  • Parmesan cheese
  • Cheddar cheese
  • Mayonnaise
  • Honey
  • 1 bottle dry white wine
  • 1 package corn and brown rice noodles
  • 3 lbs bread flour
  • Pepper flakes
  • Sesame seeds
  • Poppy seeds
  • 1 jar sauerkraut
  • 4-6 stalks rhubarb
  • 1 quart strawberries
  • 1 lemon
  • 1 pint wild ramps
  • 3 shallots
  • 4 bulbs garlic
  • 1 cup frozen or fresh peas
  • 1 large onion
  • 1 red bell pepper
  • Sea salt
      Shopping List from Dr. Cowan’s Garden
    • Three-Beet Powder

    • Threefold Blend Spicy
    • Kale Powder
    • Carolina Gold Rice
    • Turmeric Powder



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